Best 2 Thin Mint Cupcakes Recipes

Indulge in a delightful journey of flavors with our Thin Mint Cupcakes, a harmonious fusion of the iconic Girl Scout cookie and the classic cupcake. These tantalizing treats capture the essence of the beloved mint and chocolate combination, offering a taste of nostalgia in every bite. Each cupcake is a symphony of textures, with a moist and fluffy chocolate base complemented by a velvety mint frosting. As you delve deeper into this culinary adventure, you'll discover a surprise center of rich ganache, a hidden treasure that elevates the cupcake experience to new heights. Embark on a sweet escapade with our Thin Mint Cupcakes, perfect for satisfying your cravings or adding a touch of whimsy to any occasion. Explore our collection of recipes, including keto and gluten-free variations, to find the perfect match for your dietary preferences.

Check out the recipes below so you can choose the best recipe for yourself!

THIN MINT CUPCAKES

Thin mint cupcakes image

Mint and chocolate combine to make this tasty Thin mint cupcakes recipe. Every bite is amazing with chocolate ganache, mint icing and more.

Provided by Desserts on a Dime

Categories Dessert

Time 30m

Number Of Ingredients 21

Ingredients

Cupcake Ingredients:
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Chocolate Ganache Ingredients:
2/3 cup chocolate chips
2-3 tablespoons heavy whipping cream
For mint icing
3/4 cup butter (softened)
1 teaspoon vanilla extract
1 mint or peppermint extract (add this gradually as the intensity of mint extract varies from brand to brand)
2-3 cups powdered sugar
green food dye

Steps:

Cupcakes:
Preheat oven to 350°F and line pan with silicone or paper cupcake liners.
In a large bowl, whisk sugar, eggs, brown sugar, vanilla extract and oil together.
In a different bowl combine all of the dry ingredients - flour, cocoa powder, baking soda, baking powder and salt.
Pour half of these dry ingredients into the liquid mixture. Stir well.
Add in the milk and gently stir again. Add in the rest of the dry ingredients, being careful not to over mix.
Fill the cupcake liners half full and bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Allow to cool completely.
Chocolate Gonache:
To make the gonache, add the chocolate chips and whipping cream together in a small bowl and microwave for 40 seconds. Remove from the microwave and stir. Continue to microwave until smooth.
For the mint icing
Beat butter until smooth.
Add vanilla and mint extract and beat again.
Slowly add in powdered sugar until you reach your desired consistency (add milk if it becomes too thick).
Frost Cupcakes:
Dip the cooled cupcakes into the gonache and turn right side up to allow gonache to set on top.

Nutrition Facts : Calories 207 kcal, Carbohydrate 26 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 32 mg, Sodium 124 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

THIN MINT CUPCAKES

Thin Mint Cupcakes image

Provided by Food Network

Time 2h20m

Yield 24 cupcakes

Number Of Ingredients 22

Ingredients

2 cups crushed chocolate wafers
1 stick unsalted butter, melted
2 1/4 cups sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
2 sticks unsalted butter, softened
2 cups confectioners' sugar
Pinch of salt
1 teaspoon mint extract
1 drop green food coloring, optional
8 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 cup heavy cream
2 teaspoons mint extract

Steps:

Preheat the oven to 350 degrees F. Line 24 muffin cups with liners.
For the crust: In a small bowl, stir together the crushed cookies and butter until combined. Divide among the prepared cupcake cups. Using a small juice glass or your fingers, press the crumbs into the bottom of the cupcake liners. Bake until fragrant, about 8 minutes. Set aside to cool completely.
For the cupcakes: In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and, using a hand mixer, beat on medium speed, 2 minutes. Stir in the boiling water. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely.
For the buttercream: Meanwhile, in the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar until combined. Stir in the salt, mint extract and, if using, food coloring. Beat until creamy, about 2 minutes. Transfer the buttercream to a pastry bag fitted with a medium round tip.
Using an apple corer, remove the center of the cupcake down to the cookie crust. Fill the cupcakes with buttercream and smooth the tops with an offset spatula. Set aside. For the ganache: Place the chocolate in a medium bowl. In a medium saucepan, heat the butter and heavy cream until steaming (do not boil). Add the extract. Pour the hot cream over the chocolate and let stand 3 minutes. Using a rubber spatula, stir until smooth. Let cool slightly, about 5 minutes.
Dip the tops of the cupcakes into the melted chocolate (dipping until the chocolate meets the liner). Let the cupcakes set on a wire rack before serving, about 1 hour.

Tips:

Prepare your ingredients and tools in advance: Measure and gather all the ingredients before starting to bake. Preheat the oven and line the muffin tins with cupcake liners to save time and ensure even baking.
Cream the butter and sugar thoroughly: This step is crucial for creating a light and fluffy cupcake batter. Creaming the butter and sugar together until they are light and airy will incorporate air into the batter, resulting in a tender and moist crumb.
Gradually add the eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling and ensure a smooth and even mixture.
Sift the dry ingredients: Sifting the flour, cocoa powder, baking powder, and salt together will help to aerate them and ensure that they are evenly distributed throughout the batter. This will result in a smooth and consistent cupcake batter.
Do not overmix the batter: Overmixing the batter can result in tough and dense cupcakes. Mix the batter just until the ingredients are combined and no dry streaks remain.
Bake the cupcakes at the right temperature and time: Follow the recipe's instructions carefully for the baking temperature and time. Overbaking can result in dry and crumbly cupcakes, while underbaking can leave them raw in the center.
Let the cupcakes cool completely before frosting: Allow the cupcakes to cool completely before frosting them. This will help to prevent the frosting from melting and running off the cupcakes.

Conclusion:

Thin Mint cupcakes are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or simply as a special dessert. With careful preparation and attention to detail, you can create Thin Mint cupcakes that are light, fluffy, and bursting with flavor. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible cupcakes that will surely satisfy your sweet tooth.